NUTRITION

SERVINGS

INGREDIENTS

2 cups cubed Butternut Squash

4 ounces Chicken Breast (diced)

1/2 cup White Beans (drained)

1 small Onion

2 cloves Garlic

2 cups Low-Sodium Vegetable Broth

1/4 cup Light Coconut Milk

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1/2 teaspoon Dried Thyme

1/2 teaspoon Ground Cinnamon

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, smoked paprika, thyme, cinnamon, salt, and pepper. Arrange on a baking tray and roast for 25-30 minutes until tender and caramelized.

• 2

  Meanwhile, heat a small pan over medium heat and sauté the diced chicken breast until cooked through, about 5-7 minutes. Set aside.

• 3

  In a large pot, add a little olive oil and sauté the chopped onion and minced garlic until fragrant and translucent.

• 4

  Add the roasted butternut squash, sautéed chicken, and white beans to the pot. Pour in the vegetable broth and bring to a simmer.

• 5

  Allow the mixture to simmer for 10 minutes so the flavors meld together.

• 6

  Using an immersion blender or a countertop blender in batches, blend the soup until smooth and creamy. Return the blended soup to the pot.

• 7

  Stir in the light coconut milk and adjust seasoning with salt and pepper if necessary. Heat through for an additional 2-3 minutes.

• 8

  Serve warm and enjoy the comforting balance of creamy squash blended with tender chicken and hearty beans.